Coconut Beef Curry

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Ready In: 55 Minutes

Servings: 2

Always love a good curry - from Australian BH&G Diabetic Living.

Ingredients:

1 teaspoon olive oil

250 g blade steaks (beef oyster trimmed of fat and chopped)

1 teaspoon garam masala

1/2 teaspoon ground turmeric

chili powder (pinch of)

125 ml light coconut milk (1/2 cup)

145 g tomatoes (canned no added salt chopped)

200 g cauliflower (chopped)

100 g green beans (trimmed and diagonally sliced)

100 g yellow squash (quartered)

100 g basmati rice (1/2 cup)

Directions:

1. Heat the toil in a medium saucepan on medium to high heat and add the beef and cook for 2 to 3 minutes tossing often, until browned and then reduce hat to medium and add the garam marsala, turmeric and chillies and cook stirring for 30 seconds.
2. Add the coconut milk and tomato to the pan and bring to a simmer and cook partially covered for 25 minutes or until the meat is tender.
3. Add the cauliflower, beans and squash to the pan and cook partially covered for 5 to 10 minutes or until the vegetables are tender.
4. Meanwhile cook the rice following the packet direction and drain well.
5. Serve the curry with the rice.

By RecipeOfHealth.com